The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Olive Bread - Don't The Andersons Hate Olives?

hanseata's picture
hanseata

Olive Bread - Don't The Andersons Hate Olives?

There are two things members of our patchwork family have in common - we love good food and we hate olives!

Even the pickiest of our kids, Valerie, producer of the famous "square mouth" whenever I made her try at least one bite before she said she didn't like it; and Francesca who ordered "just white rice" when we ate at a restaurant, ended up as foodies. Valerie even became a chef!

The Andersons and their offspring pick olives off pizzas, and leave them untouched in the salad bowl. They don't order tapenade and don't drink martinis. But then something strange happened...

Knowing that a lot of people are olive fans and crave them in all kinds of foods, I looked for an olive bread recipe to satisfy those die-hards among my customers.

I found one in my favorite "Brot aus Südtirol" and decided to give it a try, tweaking it a bit (using a preferment and overnight refrigeration).

It was quite a struggle to force the slippery olives into the dough (maybe they sensed my negative vibes).

I also found it not very easy to roll the dough into the right shape for dividing it into equal sized pieces, without a lot of leftover cut-offs.

No wonder, my first batch of "Pane di Olive" looked like misshapen scones, with dark bruises (from my abuse?), but they didn't smell bad.

                Chef Valerie and proud Mom

With some misgivings and no great expectations I bit in an olive studded roll. Took another unbelieving bite and was deeply shocked - the olive bread tasted good, really good, incredibly good!

I gave one to Richard, the most willing guinea pig of all husbands (but, also, staunchest olive hater of us all) who eyed it with visible distrust. "You should probably call that "Malfatti" (Italian for "badly made") he suggested, but then, just to please me, nibbled gingerly at one corner.

IN NO TIME THE OLIVE BREAD WAS GONE!

Making the olive bread again and again - it proved to be a big hit with my customers at the natural food store, too - I learned a few tricks to make the mixing and shaping easier.

It is very important to use good quality olives, like Kalamata. The bread's taste depends on those olives, so don't skimp on this essential ingredient.

Good quality olives are a must!

Not only draining, but letting the olives dry for several hours on kitchen paper towels, makes them less slippery, and much more willing to embrace the dough. Killing two birds with one pit stone,
this simple measure also takes care of the ugly "bruising" of the bread.

Instead of using a preferment, I find it easier to work the dough with stretch and fold, with an overnight stay in the fridge. This method requires less yeast, so I reduced it a bit.

A template makes rolling the dough to the right size much easier

And, finally, a bit of calculation (not my strongest point) and a paper template made the rolling and cutting of the dough a cinch!

OLIVE BREAD   (adapted from Richard Ploner: "Brot aus Südtirol")
(10 pieces

250 g/8.8 oz Italian 00 flour
250 g/8.8 oz all-purpose flour
    4 g/0.14 oz instant yeast
    9 g/0.3 oz salt
    5 g/0.18 oz honey
  30 g/1.6 oz olive oil
100 g/3.5 oz Kalamata olives, pitted
240 g/8.5 oz water

TOPPING
12 g/0.4 oz milk
12 g/0.4 oz whipping cream
7 g/0.25 oz sugar

 

DAY 1:
Drain olives in a strainer, chop coarsely, place on kitchen paper towels, and let dry for several hours.

Drying the drained olives kills two birds with one stone

Mix all ingredients, except for olives, at low speed (or with large wooden spoon) for 1-2 minutes until all flour is hydrated. Let dough rest for 5 minutes.

Knead at medium-low speed (or by hand) for 2 minutes, adjusting with a little more water, if necessary (dough should be a bit sticky.) Knead for another 4 minutes, while feeding olives slowly to dough. It should still be somewhat sticky rather than just tacky.

Starting with the top, fold dough in thirds like a business letter

Transfer dough to a lightly oiled work surface. With oiled or wet hands, stretch and pat it into rough square. Fold from top to bottom in thirds, like a business letter. Then fold the same way from both sides. Gather dough into ball, and place, seam side down, into lightly oiled bowl. Cover, and let rest for 10 minutes.

After folding you have a neat little dough package

Repeat this stretching and folding 3 more times, at 10-minute intervals. After the last fold,  place dough, well covered, in refrigerator overnight. (It doesn't have to warm up before using.)

DAY 2:
Preheat oven to 410º F/210º C.  Cut parchment paper into a 24 x 30 cm/12 x 9.5" template. Line baking sheet with parchment paper.

Over night the dough has doubled in the frigde

In a little bowl, mix topping ingredients, place in microwave, and bring to a boil. Remove, and set aside.

Rolled out and marked


On a lightly floured surface, roll out dough to a square (24 x 30 cm/12 x 9.5"), using the template (about 1.5 cm/0.5" thick). Trim edges. Using pizza cutter or knife, cut dough square first lengthwise in half, then each half into in 5 equal pieces. The dough will be very soft.

Brush with milk mixture and dock with wooden spoon, so that the breads can't inflate.

Transfer pieces to parchment lined baking sheet. Brush with milk wash. Using the handle of a wooden spoon, press deep holes in the dough, evenly spaced. Cover, and let it rise for 30 - 45 minutes, or until breads stays dimpled when poked with finger.

Bake breads (no steam) for 10 minutes, rotate pan 180 degrees, and continue baking for another 10 minutes, until they are golden brown (internal temperature at least 200ºF/93ºC),

To this day we are still amazed that we Andersons do like olives - when they come with Olive Bread!

Post was completely updated 7/16/13

Submitted to Panissimo:  Bread & Companatico

                                         Indovina chi viene a cena                                            

Comments

AnnaInMD's picture
AnnaInMD

easy to mix in +  the various olive colors give the bread visual appeal as well as a fabulous taste.


Congrats on the conversion :)


 

hanseata's picture
hanseata

Sounds like a pretty good idea to me - it is really difficult to work those pesky olive pieces in. Do you make the tapenade yourself or buy it?

AnnaInMD's picture
AnnaInMD

and I use about 2 to 3 tablespoons per bread, it will do 4 to 5 loaves. :)


 

bnom's picture
bnom

My husband hates olives...but maybe I could slip him some tapenade bread.

dabrownman's picture
dabrownman

and would never eat them for any reason because salt can kill you outright and immediately for no reason at all.  It could make them bloat up like balloons or something like that even though they are very thin and nearly emaciated   I love them.  So I go to the olive bar at Whole Foods and get a mix of salt, vinegar and oil cured ones for bread and bruschetta -  usually put sun dried tomatoes, roesmary and garlic in the mix too - one bread additive isn't done much around here with pushy apprentices under foot.  Will have to give the individual serving size a try and see if a paninni can get the girls to overlook a little more killing salt in their diet.

We love your mini individual focaccia 's just as they are and would gladly snarf them down.  Nicely done adn I'm sure your customers were right in wanting them in the store.

Happy baking Karin

hanseata's picture
hanseata

Your wife and daughter might change their mind like my husband did. And, though I occasionally eat good olives when served as tapas, he would never touch, and picks them diligently out of everything! But he does like this bread, saying that this is the only way he would ever eat olives.

Happy Baking!

Karin

Song Of The Baker's picture
Song Of The Baker

Hi Karin.

I love olives and love olive bread even more.  I have never seen a crumb texture on an olive bread like this though.  What is the texture similar to?  Either way they look great.

John

hanseata's picture
hanseata

It is a bit fluffy, thanks to the soft wheat, low protein Italian 00 flour. You should try it, John!

If you can't find Italian 00, you can substitute it with pastry flour.

Karin